Oven Fried Chicken

One thing that’s glaringly obvious is that I can’t fry things from scratch. Meaning, I can’t coat something in egg, water/milk, batter and spices, and plop it in the perfect temperature oil, without the batter sloughing off and creating little piles of inedible, fried crap. I’ve thrown away perfectly good meat in a fit of rage after failing again to get a proper panko crust on shrimp and, yeah. I just can’t do it.

When I found this recipe for an oven fried chicken, I was intrigued. The same fried quality, but in the oven? Count me in. Then to top it off, the crust is made from cornflakes instead of an actual breadcrumb, panko, or crushed crackers.

The thing I love about recipes like this is being able to add or subtract the amount of spice used in the batter. Which is true about any recipe, but if you like spicy chicken tenders, pump up the amount of cayenne or red pepper flakes; if you like it bland, you don’t need to add anything. Ginger, cinnamon, pepper, cheese, rosemary, bacon salt – whatever you like, you can do it. Which again, could be said about any recipe, but chicken seems far more versatile (and cheaper, if you eff up) than beef, pork, lamb, etc.